Black-Eyed Peas With Eggplant And Habaneros - cooking recipe

Ingredients

2 tablespoons ghee or 2 tablespoons olive oil
1 large vidalia onion, chopped
2 medium zucchini, chopped
1 medium eggplant, skinned and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 (14 ounce) cans black-eyed peas, drained and rinsed
1 1/2 cups frozen corn
6 roma tomatoes, chopped
2 habanero peppers, thinly sliced
1 1/2 teaspoons salt
sour cream
cheddar cheese

Preparation

Warm the ghee or oil in a large pot.
Add all the vegetables except the corn and cook, stirring occasionally until the eggplant has softened and the onions are translucent; about 15 minutes.
Add the beans and cook for another 5 minutes.
Add the tomatoes and corn and cook until the tomatoes have broken down and the whole is bubbling and fragrent, about 10-12 mintues.
Serve over rice and topped with sour cream, shredded chedder and perhaps some salsa.